Recipe - Cream Of Brocolli - Mushroom Soup

1 bn Brocolli; coarsly chopped
One half (up to)
Three fourths cup Flour
1 md Onion; chopped or minced
One fourth teaspoon Thyme
6 (up to)
7 tablespoon Butter (margarine)
1/8 teaspoon Allspice
2 One half teaspoon Salt
One half teaspoon White pepper
2 cup Whole milk (or half & half
plus whipping cream); warm
4 cup Warm vegetable or meat or
chicken broth
One half cup Shredded cheddar cheese
One half cup Sliced mushrooms or minced
green peppers (optional)

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
In a large pot, melt the butter. Add broccoli, onion and thyme; saute until
broccoli is almost tender. Add the flour and cook on low heat for about
710 minutes, stirring often. Add allspice, broth and cook on mediumhigh,
stirring constantly with a wooden spoon. Remove from heat. If you prefer,
you can puree the soup in a blender, in small batches. Add the warmed milk
(or half & half plus whipping cream).

Saute mushrooms in a little oil. Use this and green peppers or cheese to
garnish the soup and serve.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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